January 29, 2012

One-Egg Chocolate Peanut Butter Brownies

Sometimes a girl NEEDS a chocolate peanut butter brownie. This was one of those times. Unfortunately, I had forgotten to buy eggs when I was at the market, and I didn't have time to go back. So these had to be one egg brownies.

After about forty-five minutes of googling (I guess, in retrospect, I did have time to go back to the store), I learned there are two types of brownies out there: two-plus egg brownies and vegan brownies. So I got to work on a happy medium. Working from a vegan recipe, I replaced the oil with butter, the beer with cream cheese, added my egg and made a few other tweaks.

When the batter came out thick and doughy, I was sure I had gone awry somewhere. I knew they would taste fine (I mean, can you really go wrong flavor-wise with chocolate, butter, peanut butter, cream cheese, and brown sugar) but I was sure they would be more cookie than brownie. They weren't. They were brownies through and through. I ate a lot of them. I ate so many in the first twenty minutes after cutting them that I decided to go to my neighbors' house warming party and bring them the rest.

Preheat the oven to 350. Thoroughly butter an 8*8 baking dish. You could line it with parchment paper if you really want to be sure that you'll be able to get the brownies out, but I don't think it is necessary.

Whisk together the flour and the baking powder. Set aside. In a double boiler, melt the chocolate and the butter. When melted, remove from heat and whisk in vanilla extract.

In a large bowl, whisk together all the remaining ingredients. Add the chocolate to the mixture, whisk to thoroughly combine. Add the flour mix slowly and whisk (at a certain point it becomes too thick to whisk and you'll need to switch to a spoon) until combined. The batter will be extremely thick.

Scrape all the batter into the pan. Spread it out evenly. Bake for about 35 minutes, until brownies look done on top. Remove from the oven and let them cool completely in the pan (unless you really want to eat brownie goo!). Either cut in the pan, or invert the pan onto a plate, and cut them on the plate.

About Us

Franklin and Madison

Franklin and Madison both live in our nation's capital, and we are both lawyers. We both love our jobs, so we won't be quitting to open a cupcake shop any time soon. Instead, baking (and sometimes cooking) is an evening and weekend activity.

The idea behind this blog is that even a girl on a budget with a time-consuming day job can have a delicious homemade treat. To that end, many of our recipes require an hour or less of active prep time. Of course, we also like a good project from time to time, so make sure to check the total time before getting started on something!

Adams

Adams is our web guru extraordinaire! He is also a lawyer. But knows html. So there you go.